Escallops at the Neapolitan mode

Ingredients for 6 people:
  • 600 g of veal escallops
  • 80 g butter
  • 2 spoons of extra-virgin olive
  • 50 g of capers
  • 1 glass of wine vinegar with green pepper Mengazzoli
  • flour
  • chopped parsley
  • salt
Preparation of Escallops at the Neapolitan mode:

Beat and flour the meat. Heat in a casserole extra-virgin olive oil and butter and brown the escallops. Add capers, some spoons of water, salt and cook on mild flame. After 5 minutes, add wine flavoured wine vinegar with green pepper Mengazzoli. Keep on the flame per 2 minute more, add chopped parsley, mix and serve.

Tag:  white meat

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